Chicken & White Bean Soup

Serves: 6

Nutrition Facts (per serving):

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 2 leeks, white and light green parts only, cut into 1/4-inch rounds
• 1 tablespoon chopped fresh sage or 1/4 teaspoon dried
• 2 14-oz cans reduced-sodium chicken broth
• 2 cups water
• 1 15-oz can cannellini beans, rinsed
• 1 2-lb roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Directions:

1. Heat oil in a Dutch oven over medium-high heat.
2. Add leeks and cook, stirring often, until soft, about 3 minutes.
3. Stir in sage and continue cooking until aromatic, about 30 seconds.
4. Stir in broth and water, increase heat to high, cover and bring to a boil.
5. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

To Make Ahead: Cover and refrigerate for up to 2 days.

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.